Reef Fish & Chips Recipe

Prepare the Potatoes

Wash and peel the Kennebec potatoes. Cut them into thick fries, approximately 1/4 inch wide.

Soak the Fries

Soak the cut fries in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.

Fry the Potatoes

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, then sprinkle with sea salt.

Prepare the Batter

In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer (or sparkling water) until smooth.

Fry the Fish

In the same pot used for frying fries, heat oil to 350°F (175°C). Dip mahi mahi fillets into the batter, letting excess drip off, and carefully place in the hot oil. Fry for about 4-6 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Mix the Sauce

In a bowl, combine mayonnaise, finely chopped jalapeno peppers, dill pickles, lemon juice, and capers. Mix well until all ingredients are incorporated.

Prepare the Slaw

In a large bowl, combine shredded cabbage, shredded carrot, and chopped green onions. Drizzle ponzu sauce over the slaw and toss to coat evenly.